- Cook Time2 hr 35 min
- YieldServes 4
- ½ kg lamb (boneless)
- 150 g moong dal (washed)
- 50 g dal chana
- 100 g wheat (broken)
- 500 ml ghee
- 10 Cloves
- 4 Bay leaves
- 1 g saffron
- 30 g green Chilli paste
- 10 g Thillai’s Erode Turmeric powder
- 6 g mace
- 10 g green cardamom
- 50 g ginger garlic paste
- 150 g Onion, fried
- 3-4 l lamb stock
Wash and soak 150 g moong dal chana, 50 g dal chana is wash and soak along with broken wheat together for 2 hours.
Take a heavy bottom, vessel and add ghee to temper it with the whole spices consisting of 10 cloves, 4 bay leaves and 10 g green cardamom. When the spices start crackling, add the grated 50g ginger garlic paste till the colour turns brown.
Add the ½ kg lamb along with all the powdered spices1g saffron, 30g of Green Chilli paste, 10g Thillai’s Erode Turmeric powder and cook until it is half done and then add 150g fried onions.
Drain the water from the lentils and add it to the 3-4 lamb along with lamb stock. Add the salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
Garnish with fried onions and serve with an assortment of Indian breads.
Now tasty Haleem is ready to serve.